Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrot cake baked oatmeal cups. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Carrot Cake Baked Oatmeal Cups is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Carrot Cake Baked Oatmeal Cups is something that I’ve loved my whole life. They’re fine and they look wonderful.
Delicious, healthy carrot cake baked oatmeal cups with raisins, pecans and shredded coconut. These easy carrot cake baked oatmeal cups are naturally. This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep.
To begin with this particular recipe, we have to prepare a few components. You can cook carrot cake baked oatmeal cups using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake Baked Oatmeal Cups:
- Take 3 cups old fashioned rolled oats
- Prepare 1 tsp. baking powder
- Prepare 1 tsp. ground cinnamon
- Take 1/4 tsp. ground nutmeg
- Take 1/8 tsp. salt
- Take 1 cup milk
- Prepare 1 cup Greek yogurt
- Prepare 2 large eggs
- Make ready 1 tsp. vanilla extract
- Prepare 1/4 cup brown sugar
- Make ready 1 large carrot, peeled and shredded
- Take 1/4 cup golden raisins
- Get 1/4 cup chopped pecans
What I love about these Carrot Cake Baked Oatmeal Cups is that you're getting veggies for breakfast and you don't even really care. For me, as an admittedly picky eater, this is huge. They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or…. not. This Carrot Cake Baked Oatmeal is packed with good-for-you carrots, only a little sugar, and pops of sweetness from raisins and a cheesecake-inspired Place the cooked carrots in a large bowl and mash them with a potato masher.
Instructions to make Carrot Cake Baked Oatmeal Cups:
- Preheat the oven to 350°F. Grease a 12 count muffin tin and set it aside. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the milk, yogurt, eggs, vanilla and brown sugar. Pour the wet ingredients into the dry and mix until everything is incorporated. Then fold in the shredded carrot, raisins and pecans.
- Evenly divide the mixture between the muffin cups and bake in the oven for 25-30 minutes, or until the muffins are set and starting to brown lightly on the top. Let them cool in the pan and store them in the fridge for 4-5 days. Eat them cold or wrap them in a damp paper towel and reheat in the microwave.
Carrot cake baked oatmeal is a perfect breakfast recipe for any season. It's light, fluffy and tastes just like a delicious carrot cake! When it comes to planning a brunch, I'm all about going for quick and easy-to-make recipes. Don't get me wrong, I LOVE pancakes and waffles. I have a problem with turning desserts into healthy breakfasts.
So that is going to wrap this up for this special food carrot cake baked oatmeal cups recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
